Spicy Parmesan Green Beans and Kale

Name: Spicy Parmesan Green Beans and Kale
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, sliced; 1/4 pound cremini mushrooms, trimmed and quartered; 1 1/2 pounds green beans, trimmed and cut in 1-inch pieces; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup dry white wine; 1/2 teaspoon red pepper flakes; 1 bunch of kale (1/2 pound), rinsed, stemmed, and coarsely chopped; 2 tablespoons freshly squeezed lemon juice; 3 tablespoons finely grated Parmesan cheese

December 9, 2011

I always serve this dish at Thanksgiving, but it’s good any time during the colder months. The kale and green beans make it vibrant and bright tasting, which is welcome at a time when not many green vegetables are in season.

Recipe notes

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